Description
Sweet pineapple meets fiery Bang Bang sauce in these vibrant skewers. Tender chicken cubes alternate with caramelized fruit and are coated in a creamy, spicy glaze for a tropical Asian fusion delight.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups fresh pineapple chunks
4 pineapple rings for skewering (optional decoration)
1/4 cup soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
3 garlic cloves, minced
1 red bell pepper, cut into 1-inch pieces (optional)
1 green onion, chopped (for garnish)
For the Bang Bang sauce:
1/4 cup mayonnaise (use dairy-free variant if needed)
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tbsp rice vinegar
1 tsp honey or maple syrup
1 tsp sesame seeds (optional)
1 green onion, finely chopped (optional for garnish)
Instructions
In a bowl, whisk together soy sauce, sesame oil, and minced garlic. Add chicken cubes and marinate for 15-20 minutes.
Prepare the Bang Bang sauce: combine mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and sesame seeds in a small bowl. Mix well and refrigerate until ready to serve.
If using wooden skewers, soak in water for 20 minutes. Thread marinated chicken and pineapple alternately onto skewers. For even cooking, arrange in a single layer on a baking sheet.
Preheat grill or oven broiler. Cook skewers 4-6 inches from heat source for 8-10 minutes per side until chicken is fully cooked (internal temperature 165°F). Alternatively, pan-fry in oil over medium-high heat for 5-7 minutes per side.
To serve, brush cooked skewers generously with Bang Bang sauce and garnish with green onion.
Notes
For sustained heat, marinate chicken up to overnight in the refrigerator.
Adjust sriracha amount to control spiciness.
Metal skewers conduct heat better and require no soaking. Leftover Bang Bang sauce keeps for 3-4 days in airtight container.